If you have a good blender or food processor, making salsa at home is a total snap. It’ll keep in the fridge for as long as it’ll last (which is never very long, in my experience) and is absolutely worth every second of effort.
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- 1/3 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/2 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 whole lime, juiced
- 2 finely chopped scallions
Combine the diced tomatoes, cilantro, red onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses.
Add sliced scallions.
Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.